Best Pan Fried Sweet N Sour Chicken In Asian Pear Sauce Recipes

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SWEET AND SOUR CHICKEN



Sweet and Sour Chicken image

Homemade crispy sweet and sour chicken with a better-than-takeout sauce made from store cupboard ingredients! Ready in 25 minutes.

Provided by Nicky Corbishley

Categories     Dinner

Time 25m

Number Of Ingredients 22

5 tbsp vegetable oil
2 eggs lightly beaten
3 tbsp cornflour (cornstarch)
3/4 cup (90g) plain (all-purpose) flour
½ tsp salt
½ tsp pepper
½ tsp garlic salt
2 tsp paprika
3 chicken breast fillets (chopped into bite-size chunks)
1 tbsp vegetable oil
1 large onion (peeled and chopped into large chunks)
1 red pepper (chopped into 1 inch pieces)
1 green pepper (chopped into 1 inch pieces)
2 cloves of garlic (peeled and chopped/crushed)
1 tsp minced ginger
2/3 cup (150ml) tomato ketchup
2 tbsp malt vinegar
6 tbsp dark brown muscovado sugar
17 oz (475g) canned of pineapple chunks in juice
Egg Fried Rice
or Boiled Rice
1 tsp sesame seeds

Steps:

  • Heat the oil in a wok or large frying pan until very hot.
  • Whilst the oil is heating, place the egg in one shallow bowl and the cornflour in another shallow bowl. Add the flour, salt, pepper, garlic salt and paprika to another shallow bowl and mix together.
  • Dredge the chicken in the cornflour, then dip in the egg (make sure all of the chicken is covered in egg wash), and finally dredge it in the seasoned flour. Add to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches (I find I can do it in one batch so long as it's no more than 3 chicken breasts). Remove from the pan and place in a bowl lined with kitchen towels.
  • Whilst the chicken is cooking, you can start on your sauce.
  • Add the oil to a large frying pan/skillet, heat it up on a medium-to-high heat and add in the onions. Cook for 3 minutes, stirring every now and then, until the onions start to go translucent.
  • Add the peppers and cook for a further minute.
  • Add in the garlic and ginger and cook for another minute. Add the tomato ketchup, vinegar, dark brown sugar, and the tinned pineapple (including the juicand stir. Bring to the boil, and then turn down the heat and let it bubble (stirring every so ofteuntil slightly thickened.
  • Transfer the cooked crispy chicken to the pan with the sauce and toss to coat.
  • Serve with boiled or fried rice and a sprinkling of sesame seeds.

Nutrition Facts : Calories 634 kcal, Carbohydrate 78 g, Protein 26 g, Fat 26 g, SaturatedFat 18 g, Cholesterol 136 mg, Sodium 1086 mg, Fiber 4 g, Sugar 47 g, ServingSize 1 serving

SWEET AND SOUR CHICKEN



Sweet and Sour Chicken image

Sweet and Sour chicken can be made at home.

Provided by Stephanie Manley

Categories     Main Course

Time 35m

Number Of Ingredients 23

5 cups water
1 orange
1 lemon
2 or 3 slices fresh ginger
1 cup sugar
1/2 cup vinegar
1 cup ketchup
Red food coloring if desired
3 tablespoons cornstarch
3 tablespoons water
2 eggs (divided use)
1 pound chicken breasts
1/4 teaspoon white pepper
1/2 teaspoon granulated garlic
1/2 teaspoon salt
2 tablespoons rice cooking wine
4 tablespoons cornstarch (divided use)
2 1/4 cups self rising flour
1/4 teaspoon white pepper
1/4 teaspoon granulated garlic
1/4 teaspoon salt
1 1/2 cups water
2 tablespoons vegetable oil

Steps:

  • Wash the orange and the lemon well. Slice the fruit and sliced ginger and place into a medium pot along with 5 cups of water. Bring the pot to a boil, and then simmer for 30 minutes.
  • Drain water with a sieve, press the fruit into the sieve, you want to get all of the water released. Place water into a pot and add 1 cup sugar, 1/2 cup vinegar, and 1 cup ketchup mix until well blended with a whisk. Heat the sauce over medium-high heat. Combine 3 tablespoons cornstarch and three tablespoons water in a small bowl. Slowly stream the liquid into the sauce stirring constantly. The sauce will thicken.
  • When the sauce thickens, remove from heat. Store unused sauce in an air tight container.
  • In a medium-sized bowl add 1 egg. Scramble egg with a fork. Cut chicken into small bite-sized pieces. Add chicken to the beaten egg. Add 1/4 teaspoon white pepper, 1/2 teaspoon granulated garlic, 1/2 teaspoon salt, 2 tablespoons rice cooking wine, 2 tablespoons of cornstarch. Stir to combine. The batter will look a mess.
  • Allow to marinate for about 15 minutes before continuing the recipe. To make the batter for the recipe in a medium sized bowl combine 2 1/4 cups self-rising flour, 1/4 teaspoon white pepper, 1/4 teaspoon granulated garlic, 1/4 teaspoon salt, 1 1/2 cups of water, 1 egg, and 2 tablespoons of vegetable oil. Stir until this batter has a uniform texture. Add enough oil to a pot to cover the 4 bottom inches.
  • Heat oil to 350 degrees. Batter chicken by taking a piece from the marinade and dipping into the batter with a skewer, and then carefully laying the chicken in the cooking oil. Fry until the chicken becomes a light brown. Remove chicken for about 1 minute, and then place chicken back in and fry for about an additional minute. Frying the chicken twice will make chicken extra crispy. Drain chicken on a wire rack. Serve chicken with sweet and sour sauce.

Nutrition Facts : Calories 555 kcal, Carbohydrate 93 g, Protein 24 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 102 mg, Sodium 822 mg, Fiber 2 g, Sugar 45 g, ServingSize 1 serving

SHEET PAN SWEET AND SOUR CHICKEN



Sheet Pan Sweet and Sour Chicken image

Inspired by the flavors of our favorite Asian takeout, here's a recipe that uses canned pineapple tidbits, with the usual veggies. In order to make it sheet-pan friendly, the chicken is not breaded or fried. Add as much of the delicious sauce as you like, and if there is any left, store the sauce in the fridge in a sealed container, up to one week. It's also a great dipping sauce for Asian-style appetizers. Serve over hot steamed rice.

Provided by Bibi

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 4

Number Of Ingredients 17

2 (8 ounce) cans pineapple tidbits in juice
1 red bell pepper, seeded and cut into 1-inch pieces
1 green bell pepper, seeded and cut into 1-inch pieces
1 carrot, peeled and sliced diagonally
½ red onion, cut into 1-inch pieces
3 tablespoons avocado oil
salt and ground black pepper to taste
1 ½ pounds skinless, boneless chicken breast, cut into 1-inch pieces
water as needed
2 tablespoons cornstarch
½ cup light brown sugar
⅓ cup rice vinegar
3 tablespoons ketchup
3 tablespoons soy sauce
1 tablespoon chile-garlic sauce
1 tablespoon ginger-garlic paste
⅛ teaspoon ground white pepper

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Drain pineapple tidbits and place juice into a 1-cup liquid measure. Place drained pineapple in a large mixing bowl; set aside.
  • Add bell peppers, carrot, and onion to the pineapple tidbits. Pour 2 tablespoons avocado oil over top and sprinkle with salt and pepper. Stir until coated with oil and seasoning, then spread in a single layer on a sheet pan. Place chicken into the same bowl, drizzle with remaining 1 tablespoon oil, and season with salt and pepper. Toss to coat and nestle chicken pieces on the sheet pan between the pineapple and vegetable pieces.
  • Bake in the preheated oven until vegetables are tender and chicken is cooked through, about 25 minutes.
  • Meanwhile, add enough water to the reserved pineapple juice to make 1 cup liquid. Transfer 3 tablespoons of the liquid to a small bowl and add cornstarch. Stir with a fork or whisk until smooth.
  • Pour remaining liquid into a saucepan with brown sugar, rice vinegar, ketchup, soy sauce, chile-garlic sauce, ginger-garlic paste, and white pepper. Bring to a boil, stirring occasionally, over medium-high heat. Slowly add cornstarch mixture, whisking briskly. Return to a boil and allow to thicken, whisking constantly, about 1 minute.
  • Drizzle chicken, pineapple, and vegetables with sauce to serve.

Nutrition Facts : Calories 523.5 calories, Carbohydrate 58.6 g, Cholesterol 96.9 mg, Fat 14.9 g, Fiber 3 g, Protein 37.7 g, SaturatedFat 2.4 g, Sodium 1236.2 mg, Sugar 49 g

PAN FRIED SWEET N SOUR CHICKEN IN ASIAN PEAR SAUCE



Pan Fried Sweet n Sour Chicken in Asian Pear Sauce image

My husband created this dish alittle while back.. when family was here to visit. Everyone ejoyed it and talked about through out the meal. I decided to ask him for the recipe so i could share it with you all. It has lots of flavor...the Asian Pear adds sooooo much to this wonderful dish.

Provided by Kellie Parker

Categories     Chicken

Time 1h

Number Of Ingredients 18

PEAR AND ONION MIXTURE (FIRST 7 INGREDIANTS)
2 asian pears (peeled cored and diced)
1 c red bell pepper (diced)
1/2 c red onion (chopped fine)
1/3 cup jar(s) roasted red peppers (rinsed and chopped)
1/8 c jalapenos (diced seed and all)
1/4 c lemon juice
3 Tbsp evoo
6 chicken breast halves, skinless and boneless
2 c flour (for dredging)
1/2 c fresh cilantro
2 Tbsp butter (divided)
2 Tbsp evoo (divided)
2/3 c chicken broth
2/3 c orange juice (pulp free)
2/3 c pear preserves
1 Tbsp dijion mustard
1 tsp lemon juice

Steps:

  • 1. Preheat oven to 250f. (Yes this is the right number; you are only going to keep the chicken warm)
  • 2. Mix first 7 ingredients in a medium bowl. Let stand
  • 3. Sprinkle chicken with salt and pepper. Place flour in a wide shallow dish. Dredge chicken in flour, shake off excess. Place on baking sheet.
  • 4. Melt butter with 1 tbsp evoo in a large iron skillet, over high heat. Add chicken breasts 3 at a time to the skillet, cook till browned. 3 minutes per side. Transfer to a baking sheet. Keep warm in preheated oven. Repeat evoo butter and chicken. Place remainder on cookie sheet. Keep warm
  • 5. Add chicken broth to skillet and bring to a boil, scrapping up bits. Stir in orange juice, pear preserves, mustard, lemon juice and cilantro. Boil till thick. About 5 minutes. Add pear and onion mixture, reduce heat to low. Simmer for 5 minutes. Season with salt and pepper
  • 6. Serve over rice of your choice

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